- Tacos Al Pastor.jpg (41.51 KiB) Viewed 555 times
Ready in: 25 minutes
Serves: 8 (makes)
If served as two tacos per portion, provides 317 cals, 14g fat (of which 3g saturates), 12g sugar and 0.6g salt per portion.
Ingredients
- 425g (15oz) packaged refrigerated pork roast au jus
- 1 cup well drained unsweetened pineapple chunks, divided
- 1 tbsp canola oil
- ½ cup enchilada sauce
- 8 corn tortillas (6 inches), warmed
- ½ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- Crumbled queso fresco, salsa verde and lime wedges (optional)
Method
1. Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
2. In a large nonstick skillet, heat oil over medium - high heat. Add whole pineapple chunks; cook until lightly browned, 2 - 3 minutes, turning occasionally. Remove from pan.
3. Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4 - 6 minutes, stirring occasionally.
4. Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
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